Gluten Free Maple Pecan & Bacon Cookies

Gluten Free Maple Pecan & Bacon Cookies

Gluten Free Maple Pecan & Bacon Cookies

makes about 4 dozen

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INGREDIENTS:

• 3½ cups of almond flour (Bob’s Red Mill)
• ½ cup of coconut flour (also Bob’s Red Mill)
• 1½ teaspoons of baking soda
• 1 teaspoon of baking powder
• ½ of a teaspoon of salt
• ½ of a teaspoon of cinnamon
• 1/8 of a teaspoon of nutmeg
• 1 cup (2 sticks) of butter (softened)
• ½ of a cup of white sugar
• ½ of a cup of packed brown sugar
• ¾ of a cup of pure maple syrup
• 1 teaspoon of vanilla
• 2 eggs at room temperature
• 1 heaping cup of chopped pecans
• 10 strips of bacon cooked until crispy, and finely chopped
• Add a cup of dark chocolate chips! I dare you!

DIRECTIONS:

• Preheat oven to 325°F
• Cook bacon until crispy, cool, and chop finely. Set aside

(Or make your lab partner cook the bacon)

• Line a cookie sheet with parchment paper
• In a large bowl, combine flours, baking soda & powder, salt, cinnamon, and nutmeg, and whisk until combined evenly
• In a medium bowl, or the bowl of a stand mixer, beat butter, sugars, and maple syrup until well mixed
• Add in vanilla & eggs and beat well
• Add in flour mixture little by little, mixing continuously, and scraping the sides of the bowl as necessary
• Fold in bacon & pecans (and chocolate chips if you dare)

• Cover dough with saran wrap and chill for 30 minutes in the refrigerator
• Once dough is chilled and firm enough to form, scoop out 1½ tablespoon scoops of dough onto the cookie sheet

• Gently flatten dough balls

• Bake for 25 minutes or until golden brown
• Let cool on a cooling rack 

• Enjoy!

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